Vegan "Sausage" and Savoy Cabbage Soup

When pondering what to do with my savoy cabbage, I remembered a favorite recipe from Every Night Italian by Giuliano and Marcella Hazan: sausage and cabbage soup. Two challenges:

• I'm vegetarian
• the book is in storage

So, I set about researching online recipes and finding a way to "veganize" this soup. Here's where I landed:

Vegan "Sausage" and Savoy Cabbage Soup
Serves 4-6

2T olive oil
4 Field Roast Italian "grain meat" sausages, crumbled
1 medium white onion, chopped
4 cloves garlic, minced
1/4t red pepper flakes
1/2 cup white wine
1 head savoy cabbage, shredded
3/4c brown rice
6c vegetable stock

Heat 1T of olive oil in a saucepan, add "sausage" and saute. Remove sausage and set aside. Add remaining oil, chopped onion, garlic, and red pepper flakes; saute till onion is translucent. Add wine, cook until wine is mostly evaporated. Add reserved sausage, cabbage, rice, and vegetable stock. Simmer until rice is cooked to your taste.